Szechuan Beef Pie

Szechuan Beef Pie

An Asian twist on the classic beef pie.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 800 beef chuck, trimmed of fat, 2.5cm diced
  • 1 tsp sunflower oil
  • 1 tbsp Szechuan peppercorns (or black peppercorns)
  • 2 onions, cut into wedges
  • 2 carrots, chopped on the diagonal
  • 2 cups parsnip, peeled and diced
  • 2 cloves garlic, sliced
  • 1 tbsp salt reduced soy sauce
  • 1 tbsp toasted sesame paste (or tahini)
  • 500 ml salt reduced beef stock
  • 2 heaped tbsp cornflour
  • 2 spring onions, sliced

  • Sweet potato topping
  • 500 g sweet potato
  • 1 tsp finely grated ginger
  • 4 steamed choy sum (or similar Asian green), to serve


Drizzle beef with sunflower oil in a bowl and toss to coat. Toast Szechuan peppercorns in a small frying pan until fragrant, do not burn. Grind to a fine powder using a mortar and pestle.
Place a large cast iron casserole dish or wok over medium-high heat. Brown beef in 2-3 batches, add ground peppercorns, onions, carrots, parsnip, garlic, chilli, soy, sesame paste and stock and bring to the boil. Cover and simmer for 1 hour 15 minutes or until beef is tender.
Mix a few tablespoons of the cooking liquid with the cornflour to a smooth paste and stir into mixture. Cook for 5-10 minutes until mixture thickens. Add spring onions.
Meanwhile steam sweet potato and mash with ginger. Preheat oven to 200oC. Divide pie filling between 4 x 1 cup-capacity ramekins and top with sweet potato topping.
Bake pies for 15 minutes or until the sweet potato begins to brown and serve with steamed choy sum.


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Szechuan Beef Pie

Szechuan Beef Pie
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From The Community

Jun 17, 2014 #

Absolutely delicious! The meat is really tender and absorbs the flavours beautifully and the sweet potato mash with the ginger mixed through is heaven. The greens are a perfect accompaniment to a scrumptious winter warmer! Highly recommend this recipe.

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